| Title: | Knowledge of fermentation and health benefits among general population in North-eastern Slovenia |
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| Authors: | ID Šikić Pogačar, Maja (Author)
ID Mičetić-Turk, Dušanka (Author)
ID Fijan, Sabina (Author) |
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| Files: |  Sikic-Pogacar-2022-Knowledge_of_fermentation_a.pdf (1,06 MB)
MD5: 39071F0B643FBBF9D22E844AF3647506
 https://doi.org/10.1186/s12889-022-14094-9
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| Language: | English |
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| Work type: | Scientific work |
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| Typology: | 1.01 - Original Scientific Article |
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| Organization: | MF - Faculty of Medicine
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| Abstract: | Background: Fermented foods are staples of the human diet and fermentation process has been used by humans for thousands of years. The preparation of fermented foods was performed in the past without knowledge of the role of microorganisms involved. Nowadays, fermented foods, due to their proclaimed health benefits for consumers, are becoming increasingly popular. Our study was constructed to provide data on awareness and use of fermented foods among people in North-eastern Slovenia.
Methods: The cross-sectional study included 349 individuals (16–89 years of age). An online survey was designed to assess the participants' knowledge of fermentation, fermented foods, the consumption of fermented foods and awareness of the health benefits. Data were collected from March to June 2021 and analyzed using IBM SPSS 27.0.
Results: Compared with the youngest participants (< 21 years) knowledge of fermentation was higher in older individuals (p < 0.001). More than a half of the participants recognized the role of lactic acid bacteria and yeasts in fermentation process, however, only 18.3% of participants were aware of the role of the molds. Only 25.9% of the participants have become acquainted with fermented foods at home and 62.2% of them were aware of health benefits of fermented foods, but mostly on gastrointestinal health and the immune system.
Conclusions: As people today live predominantly in urban areas and incline towards westernized foods, they often lack the knowledge of fermentation and awareness regarding the nutritional value of fermented foods and their preparation. Steps should be taken to educate younger generations regarding the health benefits of fermented foods especially considering that most of them expressed their interest in learning more about the process. |
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| Keywords: | fermentation, fermented foods, health benefits, knowledge, microorganisms |
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| Publication status: | Published |
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| Publication version: | Version of Record |
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| Submitted for review: | 12.11.2021 |
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| Article acceptance date: | 29.08.2022 |
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| Publication date: | 07.09.2022 |
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| Publisher: | BioMed Central |
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| Year of publishing: | 2022 |
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| Number of pages: | Str. 1-11 |
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| Numbering: | Letn. 22, Št. članka 1695 |
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| PID: | 20.500.12556/DKUM-89352  |
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| UDC: | 579.67:613.2 |
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| ISSN on article: | 1471-2458 |
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| COBISS.SI-ID: | 124238595 |
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| DOI: | 10.1186/s12889-022-14094-9 |
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| Publication date in DKUM: | 04.07.2024 |
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| Views: | 218 |
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| Downloads: | 18 |
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| Metadata: |    |
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| Categories: | Misc.
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